It has firmly established itself among our taste preferences and is becoming increasingly popular. A lesser-known seasoning is its Chinese relative - cassia, which, however, has already firmly occupied domestic market, but has not yet had a completely defined place in the minds of the consumer, and therefore a lot of controversy is swarming around it. Let's try to figure out what it is and what it comes with.
Description
Cassia, or Chinese cinnamon, is a woody plant genus Cinnamomum family, originally growing in the vast expanses of China, but also cultivated in India and Sri Lanka.
Quite tall and reaches 15 m in height, which is very different from its one and a half meter bushy relative originally from Ceylon - Ceylon cinnamon. Despite the difference in size, the leaves and flowers of both plants are practically indistinguishable in appearance.
Did you know? Most of all we use cinnamon in Indian, Chinese cuisines- seasoning is used in every third dish.
It is interesting that the names assigned (for Chinese cinnamon - “false cinnamon”, and for Ceylon cinnamon - “real”) do not fully correspond to reality, since both occupy adjacent positions in taxonomy, and the chemical composition of their bark differs only quantitatively, and only by 1-2%.
Another thing is the parts of the plant that are used industrially: for cassia it is the bark itself, its keratinized part, and for Ceylon cinnamon it is the soft cambium and phloem. This is the reason for the hardness and pungent odor of the first and the softness and ease of processing of the second. The color, by the way, is also due to the difference in raw materials. 
There is also confusion with the name “cassia”, because this plant does not belong to the genus Cassia, but one of its names in Latin sounds like Cinnamomum cassia.
Chemical composition
Chemical composition Chinese cinnamon and Ceylon cinnamon almost the same:
- 1–3% essential oil (cinnamaldehyde 90%) - for cassia and 1% - for cinnamon;
- coumarin;
- tannins;
- contains a lot of calcium and manganese;
- contains small amounts of B vitamins, essential and non-essential amino acids.
Nutritional value and calorie content
contains proteins, fats and carbohydrates, as well as water:
- proteins - 4 g;
- fats - 1.2 g;
- carbohydrates - 27.5 g;
- water - 10.85 g.
100 g of cassia contains 250 kcal.
Beneficial features
The beneficial properties of cinnamon have long been noticed and adopted in its historical homeland - China. IN different concentrations and in compositions, cinnamon was used to combat intestinal diseases, bacterial diseases, kidney diseases and to thin the blood. Powder from the bark of the plant is also used in for cosmetic purposes and as part of antiseptic, antibacterial, anti-inflammatory ointments.
Alcohol infusion of cassia is effective against gram-positive and gram-negative bacteria, tubercle bacilli, and also acts as a natural immunostimulant. 
Harm
All talk about the dangers of Chinese cinnamon is caused either by its abuse, or inappropriate use, or the purpose of advertising Ceylon cinnamon is pursued. In fact, cassia is no more “dangerous” than its Ceylon relative, since the “poisonous” substance coumarin, which some resources are guilty of, is contained in almost equal quantities and in the same compounds in both representatives of cinnamon. So, if you eat handfuls of any of the spices, you have an equal chance of getting poisoned. In moderate doses, coumarin, like any biological active substance, brings benefits to the body. This will be especially useful for people suffering from high blood viscosity. .
Did you know? The myth about the dangers of coumarin is an exaggerated and unsuccessfully projected copy of a number of incidents with, which, after grazing in the clearings, suffered from spontaneous bleeding. Veterinarians came to the conclusion that the bleeding was caused by coumarin, which is contained in red clover in huge concentrations. But you don't need to be a doctor to feel the difference between tens of kilograms consumed by livestock and a pinch of spices in baked goods.
Another thing is individual intolerance to cinnamon (allergy); it is also not recommended to abuse it during pregnancy and breastfeeding (due to its tonic effect), as is the case with most spices. A certain risk group consists of people with anemia and vegetative-vascular dystonia. 
Use in cooking
It is generally accepted that Chinese cinnamon is less valuable in cooking than Ceylon cinnamon. The Ceylon relative has a number of advantages, including long shelf life, a milder aroma, and ease of processing.
In addition to application in folk medicine Cassia is valued in cooking as a fragrant spice that complements the taste of both desserts and meat dishes.
In Western European cuisine
The burning, sweetish taste of cinnamon was loved by the inhabitants of the western and central parts of the continent, mainly in the composition sweet products: muffins, desserts, cookies, fruit smoothies, ice cream. Cassia goes well with, and. It also perfectly complements rice dishes and (by the way, one of interesting dishes from rice with cinnamon - sweet pilaf). 
In the countries of the East
Cassia is traditionally combined with a mixture of peppers and other hot spices and used to prepare meat dishes. For example, one of traditional recipes asian cuisine describes a marinade for, which includes the described seasoning in tandem with, and. Cassia goes very well with meat. It is usually combined with such as and star anise.
Important! The downside of Chinese cinnamon is its short shelf life: after 2 months, the spice loses its aroma even if storage rules are followed. Take this into account when buying seasoning - do not stock up and look at the production date.
Ground cassia is mainly used in cooking bakery products, and for liquid dishes, sauces or mousses - its pieces. Cinnamon is added to the dish 10-12 minutes before cooking, otherwise exposure to high temperature will destroy the aroma of the seasoning.
Application in medicine
IN medical purposes are used:
- alcoholic infusions of cassia extract;
- cinnamon camphor;
- cinnamon bark
Cinnamon camphor is extracted by steam distilling crushed cassia bark. Has a strong effect on nervous system and heart, are used for poisoning with sleeping pills and narcotic substances, as well as carbon monoxide. Previously used as part of seizure therapy to treat mentally ill people, in particular schizophrenia. Another use of cinnamon camphor is in ointments and liniments: such ointments have an antibacterial effect and increase the conductivity of other active substances.
Crushed cinnamon, brewed for 30 minutes in boiling water, helps reduce blood sugar and cholesterol levels. Studies on the effect of the plant on the condition of patients with type 2 diabetes actually had positive results after 30 days of use, but the remedy should not be considered a panacea. The condition of the patients improved, but, unfortunately, there was no talk of a complete recovery. Also, 1 gram of cassia powder per day significantly reduces the number of free radicals.
The difference between cassia and cinnamon
Cassia is easy to distinguish from cinnamon both visually and by smell. Speaking about the plant, cassia (Chinese cinnamon) is 15 meters high, and Ceylon cinnamon is a branched bush 1–2 meters high (in cultivation). 
The spices also differ in appearance: Ceylon cinnamon sticks are twisted inward on both sides and are light brown in color, easily broken in the hands and easily ground into powder in a coffee grinder. Speaking of taste, Ceylon cinnamon is softer and does not have any heat. 
Cinnamon (left) and cassia (right) The hard bark of cassia does not curl as well as the soft phloem of cinnamon, and its color is grayish-brown. Processing sticks of this spice is very problematic at home: it is practically impossible to grind accessible ways, does not grind, breaks with difficulty.
It would seem that the ordinary spice cinnamon is sold in many stores, but not everyone knows that a cheap and harmful analogue of cinnamon – cassia – is often on sale, so let’s figure out how to choose the right cinnamon and distinguish it from cassia, as well as how you can test real cinnamon at home .
How to choose and distinguish real cinnamon from cassia when purchasing
As mentioned earlier, cassia is a cheaper and lower quality variety of cinnamon that has less pleasant taste and the aroma, while in it high content harmful substance coumarin, which even in small doses can negatively affect human health.
Note: it is best to buy cinnamon sticks (not ground), as it is easier to distinguish it in this state from cheap, low-quality cassia.
To learn how to choose the right Ceylon cinnamon (made in Sri Lanka in the Ceylon region from the bark of the cinnamon tree), you need to know its main differences from cassia (as many call fakes):
- True cinnamon is lighter in color (light brown), while cassia is darker brown (dark red).
- Cinnamon has a sweeter, softer and richer taste, while cassia has a more pungent and less sweet taste.
- The smell of good cinnamon is soft and sweet, while fake cassia is weaker, very sweet and coarse.
- High-quality Ceylon cinnamon is thin (like paper up to 1.-1.5 mm thick, the thinner the better), cinnamon sticks are easy to break in your hands (more fragile), and cassia is much thicker (average thickness 3 mm), The sticks are strong and hard.
- Cinnamon sticks are more curled inward (sort of like a little roll of bark), while cassia can usually only be curled on one side or both, but looser.
- The name of high-quality Ceylon cinnamon on the packaging (ground and whole in sticks) should be Cinnamomum zeylonicum; on the packaging of cassia, Cinnamomum aromaticum is usually indicated.
- The producer of the highest quality cinnamon is Sri Lanka, if the producer is China, Indonesia, Vietnam, then it is cassia or lower quality cinnamon.
- The cost of real high-quality cinnamon is usually no less than 3 times more than cassia.
Note: in production, a cinnamon substitute is often used, namely Burmese cinnamon, bay cinnamon, which have a more pronounced smell, and in stores you can find a substitute for ground cinnamon - cinnamon extract (which is absolutely useless for the human body, while on the contrary it can only cause harm ).
How to test cinnamon at home
The simplest and in an effective way The test for cinnamon to distinguish it from cassia is the use of iodine. If you drop a couple of drops of iodine on cassia, it will turn dark blue (high starch content), but high-quality cinnamon will not color much and will not turn dark blue.
Distinguish ground cinnamon Boiling water will help with cassia; if you add boiling water to real ground cinnamon (cinnamon powder), it will become mucus-like in consistency.
In conclusion to the article, it can be noted that real high-quality cinnamon will be good for your health, will give an unforgettable taste and aroma to dishes and drinks, while a cheaper analogue of cassia can harm your health, so it is so important to be able to choose and know the differences between them. We leave our tips and reviews on how to check the authenticity of cinnamon and how to distinguish cinnamon from cassia when purchasing in the comments to the article and share it on in social networks, if it was useful to you.
Photo: the difference between cinnamon and cassia (the first photo is cinnamon, the second is cassia)
Real Ceylon cinnamon can fill your home with its aroma, making the evening cozy and your mood more calm. This spice sounds great in various baked goods, especially when adjacent to apples and plums, complements its spicy taste coffee, gives meat dishes new original notes, etc. However, do you use cinnamon, and what can be in a small bag for this spice instead?
Real cinnamon and fake
Ceylon cinnamon (cinnamon) is the bark of the Cinnamomumzeylanicyn plant, which grows in Western India and Sri Lanka. This spice is produced from a thin inner layer of bark, cut from three-year-old shoots. The collected raw materials are laid out in an open area and dried in the sun.
Fake cinnamon (cassia) is made from the Cinnamomumaromaticum plant, which is common in Indonesia, China and Vietnam. This seasoning is made from the bark of old shoots that are 8-9 years old. In this case, not the tender inner part of the bark is used as a raw material, but its entirety. As a result, a spice with much lower quality indicators is obtained.
Main Differences
The following characteristics distinguish real Ceylon cinnamon from fake.
Real Ceylon cinnamon is very aromatic and has high taste qualities, and therefore everyone who has tried it at least once will never forget what exactly this spice should be like. But its main difference from a fake is a small portion of coumarin content. And if cassia contains about 2 g/kg of this substance, then kinamone contains only 0.02 g/kg.
On a note! Coumarin is harmful substance, large doses of which can cause headaches, dizziness and disturbances in the digestive system. And at the same time, four small cookies with cassia will be dangerous to the health of a preschooler, six for a schoolchild and eight for an adult.
How can you tell if a spice is real?
First of all, you need to inspect the packaging. Usually the manufacturer honestly indicates what raw materials it was made from. this product– from the Cinnamomumaromaticum plant, if this is cassia, or from the Cinnamomumzeylonicum plant, if this is Ceylon cinnamon. But if such an inscription could not be found, then in this case you should look at the country of origin. Sri Lanka is written, which means this is in front of you real product, Indonesia, China or Vietnam are indicated - a spice that is more harmful to health.
It is very easy to check the authenticity of cinnamon when the spice was purchased in powder. You need to pour a small amount into a teaspoon and drop in iodine. If the color of the seasoning turns dark blue, you have cassia; a less saturated shade indicates that you bought Ceylon cinnamon.
However, many experts are inclined to believe that it is better to purchase this seasoning in the form of sticks, since in this form it will be much easier to find the differences. For Ceylon cinnamon:
- the sticks are painted a light color evenly, with the same shade inside and outside;
- the walls are very thin, fragile, they are easy to break with light pressure;
- real Ceylon cinnamon is a thin sheet of bark rolled into a roll, which resembles papyrus with many curls.
Beneficial features
Ceylon cinnamon has been used in folk medicine since ancient times as healing agent. About her beneficial properties modern science now speaks. Use of this spice in a positive way affects the functioning of almost all organs and systems of our body. It contains tannins, minerals, vitamins, essential oils and dietary fiber.
First of all, it should be noted that Ceylon cinnamon moderate consumption incapable of causing harm healthy person. Exception in in this case is individual intolerance.
It will be contraindicated in the following cases:
- pregnancy is a spice, especially in large quantities, can provoke uterine contractions, which will lead to premature birth;
- breastfeeding period - when the cinnamon taste is transferred to the milk, the baby does not like it, in addition, this spice can cause allergies in the baby;
- cinnamon has the ability to thin the blood, and therefore is highly not recommended for use if it has low coagulability;
- the spice must be excluded from the menu when acute form peptic ulcer and diseases that are accompanied by increased stomach acidity;
- it has warming properties, and therefore its use in high temperature body can only worsen the condition;
- at excessive consumption a rash may appear on the skin and swelling may develop.
Where to find real cinnamon
Since fake spice is harmful, you, of course, want to protect yourself from health problems. But where can you buy real Ceylon cinnamon? You can endlessly walk around stores, reading labels and trying to break the sticks sealed in them, or choose a spice in an online store. In the latter case, there is also a big risk of purchasing a low-quality product, for which no one will return your money. Here we can advise you to make purchases in trusted stores with a good reputation.
By the way, today many users recommend Iherb.com. This is an American online store with a positive reputation. In it you can find many natural products, including real Ceylon cinnamon. Moreover, despite the fact that the store is American, as reviews indicate, prices are quite affordable and delivery is cheap.
You shouldn’t skimp on your health, and if you haven’t been able to purchase Ceylon cinnamon, then it’s better to avoid using its analogue altogether.
The aroma of cinnamon fills the house with comfort and the soul with peace. The cinnamon flavor is an elegant addition to apple pie, coffee, baked chicken and many other culinary delights. Is it just cinnamon? Not everyone these days is lucky enough to buy real cinnamon. Many people buy cassia - a spice similar to cinnamon in appearance and smell, but not as aromatic, and, most importantly, harmful to health. WHAT IS REAL CINNAMON AND ITS FAKE. True cinnamon, or Ceylon cinnamon, or noble cinnamon, or cinnamon, is part of the bark of the evergreen plant Cinnamomum zeylanicyn, which is native to Sri Lanka and Western India. Ceylon cinnamon is a powerful and expensive spice. To make real cinnamon, three-year-old shoots of Cinnamomum zeylanicyn are cut, of which only the thin inner layer of their bark is used. The bark is dried in the sun and then rolled by hand into tubes. Cassia, or false cinnamon, or Indonesian cinnamon, is made from the Cinnamomum aromaticum plant, native to China, Vietnam and Indonesia. And for its production, not three-year-old shoots are cut, but shoots 7-10 years old. And they do not use the inner part of the bark, but the entire bark. This is a cheap spice. Cassia is less aromatic than true cinnamon and has lower palatability. However, its main drawback is the presence of coumarin in it. Coumarin is an integral part of both true cinnamon and cassia. But in Ceylon cinnamon the concentration of this compound is 0.02 g/kg, and in cassia – 2 g/kg. Today it is known that dangerous dose coumarin for children preschool age contained in four small cinnamon cookies, for a schoolchild - six, for an adult - eight. At regular use small quantities cassia, a person begins to experience chronic headaches, dizziness, and possible diarrhea. GERMANS WERE BUILED BY CASSIA Not long ago, a scandal erupted in Germany on Christmas Eve. It became known that the lion's share of cinnamon (90%) that arrived in stores before Christmas turned out to be cassia. However, most traditional Christmas confectionery recipes include cinnamon. So, most Germans were simply forced to poison themselves with cassia. HOW TO DISTINGUISH CASSIA FROM REAL CINNAMON? 1. First of all, you need to pay attention to the packaging. If the manufacturer is honest, then on the package with real cinnamon it will be written - Cinnamomum zeylonicum, on the package with fake cinnamon - Cinnamomum aromaticum. Everything is very simple. But not all manufacturers play fair with their consumers. 2. If you have cinnamon powder, you can check its authenticity using a simple chemical experiment. Take a teaspoon. Sprinkle some cinnamon powder on it. Add regular iodine to the cinnamon. If iodine turns cinnamon powder blue-black, then it is cassia. If the color is blue, but not so dark, then this is real cinnamon. 3. However, experts still strongly advise purchasing sticks rather than cinnamon powder. Distinguishing cinnamon sticks from cassia sticks is much easier than distinguishing powder, and you can do this right in the store. Cinnamon or cassia? When cut, Ceylon cinnamon sticks resemble a roll of papyrus with many curls. Ceylon cinnamon sticks are very fragile and have thin walls. Ceylon cinnamon sticks are light in color. Both the inside and outside of the sticks have the same color. Cassia sticks are quite thick. The color of cassia sticks is uneven: light on the outside (they may already be dark), dark or gray-brown on the inside. When cut, cassia sticks have fewer curls than cinnamon sticks, often there are no curls at all, and the sticks are almost untwisted or twisted only at one end.
As a herb, not a spice as many call it, it is the dried inner layer of the bark of the plant Cinnamomum zeylanicum (Ceylon cinnamon) of the Lauraceae (laurel) family. Cinnamon is a tropical evergreen plant native to Ceylon, which is currently the main supplier of high-quality spices.
Also called: cinnamon (in English), thwak, durusita (in Sanskrit), dalchini (in Hindi), kirpha (in Arabic), darachini (in Persian), cassia, kinamon.
Trees growing in different countries, differ in aroma, color and structure. The following four types of cinnamon are the most famous.
Ceylon cinnamon (Cinnamomum zeylanicum) is native to Sri Lanka. Synonyms: true cinnamon, Sinegalese cinnamon, noble cinnamon, cinnamon. It is also cultivated in India, Indonesia, Malaysia, Brazil, Guiana (Fr.).
Features of this type of spice:
looks like a tube;
the outer surface is light brown or yellow-brown;
thickness - up to 1 mm, the best varieties have the thickness of writing paper;
very brittle;
It has delicate aroma and a sweetish-burning taste.
Chinese cinnamon (Cinnamomum Cassia) is native to Southern China. It is cultivated in Indonesia, Cambodia, and Laos. Differs in content large quantity toxic coumarin. The German Federal Institute has determined the maximum daily dose of coumarin. It is 0.1 mg of coumarin per 1 kg of body weight. That is, a person weighing 70 kg should not consume more than 7 mg of coumarin per day. According to this institute, 1 kg of cassia contains 4.4 g of coumarin. If you take a standard bag Chinese cinnamon weighing 15 g, in which this spice is usually sold in stores, it will contain about 66 mg of coumarin. This means that in order to exceed the permissible daily dose It is enough for an adult to consume about 1/10 of such a sachet per day (about half a teaspoon). For children - 2-3 times less (depending on body weight). However, even the daily dosage should not be used systematically. Synonyms: plain cinnamon, aromatic cinnamon, Indonesian cinnamon, fake cinnamon, cassia, cassia canel.
Distinctive features of Chinese cinnamon:
looks like fragments of bark;
the outer surface is reddish-brown with grey-brown spots;
thickness - more than 2mm;
a sharper sweetish-burning taste with a tart-astringent component.
Malabar cinnamon (Cinnamomum Tamala Nees) is native to Southwestern India. Synonyms: tree cinnamon, brown cinnamon, cassia vera.
This type of cinnamon is different:
rude appearance;
uneven dark brown color;
thickness more than 3mm;
sharply astringent taste with a hint of bitterness.
Cinnamon (Cinnamomum Culilawan) is native to the Molluk Islands. Synonym: spicy cinnamon. Cultivated in Indonesia.
Its features:
It looks like pieces of thin bark 1-2 cm long;
outside - whitish-beige color, and inside - yellow-red;
pronounced hot-spicy aroma and spicy-burning taste.
The following main varieties of cinnamon are identified in the world:
ALBA is a luxury variety. Made from the youngest shoots of the cinnamon tree and its thinnest layers of bark. It has the brightest sweetish taste and aroma. Maximally saturated with eugenol (has an analgesic effect, can act as an antiseptic and antioxidant). This variety is presented in our store.
4C-Continental is a standard quality grade. Made from the rougher sections of cinnamon tree bark. It has a good sweetish taste and aroma. Perfect for grinding in any coffee grinder, as well as for crushing with a mortar or by hand.
5C-Continental is the standard grade. Possesses good taste and aroma. By content useful substances is between the 5C-Special and 4C-Continental grades. The diameter of the sticks is smaller than in grade 4C. Suitable for use as a whole in drinks and for grinding in a household coffee grinder. It can also be purchased from Ecotopia.
5M-Mexicana is a standard quality variety. Made from coarser bark than 4C-Continental. It has a good sweetish taste and aroma, as well as a slightly hotter taste than the 4C-Continental variety. It is mainly exported to Mexico due to the specific reddish color of the sticks, spotting and slightly hotter taste.
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